Best White Chicken Chili With Veggies Recipes

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

ROASTED VEGETABLE CHICKEN CHILI WITH AVOCADO

Steps:

• Preheat oven to 400 degrees.
• Bring the chicken broth and the cauliflower to a boil in a large covered pot. Boil until cauliflower is VERY soft. They should feel like potatoes ready to be mashed when you stick a fork in them. Once cauliflower is soft, put mixture into blender and blend until smooth (this will take a couple of batches). Return to pot. Note: anytime you put something hot into a blender, take the center out of the lid and cover it with a clean towel or you could have a real mess on your hands!
• Meanwhile, on a large baking sheet (or two) put the peppers, onions, corn and jalapenos (I used a piece of tin foil to keep the jalapenos separated from everything else). The broth that I used, though low sodium, still tasted kind of salty to me for some reason, so I didn't season my vegetables at all. However, if you feel like you veggies need a little s & p, go for it. Roast veggies for about 20 minutes or so, stirring occasionally until they soften and gain some charred spots.
• Once this happens, remove from oven and let cool for a few minutes. Once they're cool enough to handle, chop the peppers, jalapenos and onions into bite sized pieces. Using a chefs knife, cut the kernels off of the ears of corn. (I always stick a corn holder on one end to make it easier to hold onto).
• To the pot of creamy broth, add the shredded chicken, corn, peppers, onions, jalapenos (if using, or you could add them to individual bowls), beans and seasonings and heat through. When ready to serve, stir in the cilantro. To each bowl, add 1/4 of a small - medium avocado, diced.

EASY WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

WHITE CHICKEN CHILI WITH VEGGIES

Steps:

• 1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken).
• 2. After the chicken is cooked through, drain extra oil.
• 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally.
• 4. Add tomatoes, chicken stock, green chilis, cilantro and spices.
• 5. Simmer for a while - maybe an hour while the juices and spices meld.
• 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.

CHIARELLO CHICKEN AND WHITE BEAN CHILI WITH VEGGIES

Steps:

• Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat.
• Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)
• Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.
• Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.
• Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.